GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

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  GHIRARDELLI SALTY CHOCOLATE-PECAN CANDY

  1 cup pecans, chopped
  3 (4 oz.) bars bittersweet chocolate baking bars (I use Ghirardelli 60% Cacao Bittersweet Chocolate Baking Bars)
  3 (4 oz.) white chocolate baking bars (I use Ghirardelli White Chocolate Baking Bars)
  1 teaspoon coarse sea salt*
  
  
  Place the pecans in a single layer on a baking sheet.
  
  
  Bake at 350° for 8 to 10 minutes or until toasted.
  
  
  Line a 17 X 12" jelly-roll pan with parchment paper.  Break each chocolate bar into 8 equal pieces.  (You will have 48 pieces total).  Arrange in a checkerboard patter on the pan, alternating white and dark chocolate.  The pieces should touch each other.
  
  
  Bake at 225° for 5 minutes or just until chocolate is melted.  Remove pan to a wire rack. Swirl chocolates into a marble pattern using a wooden toothpick.  Sprinkle evenly with pecans and sea salt.
  
  Chill up to 1 hour or until firm.  Break into pieces.  Store in an airtight container in refrigerator for up to 1 month.
  
  * Coarse sea salt is the best and really makes a difference.  Though, if you must substitute, you can use 3/4 teaspoon kosher salt.
  
  

  ENJOY!

NUTELLA CRESCENT ROLLS

It is never a good thing when I am home alone with a jar of Nutella.  I have no self-control and the jar will not last long.  It is even worse when crescent rolls are involved!

NUTELLA CRESCENT ROLLS

1 can (8 oz) Pillsbury Crescent Rolls
1/2 cup Nutella, plus more for topping
1/2 cup toffee bits
1/2 cup chopped pecans

Heat oven to 375.  Separate dough into 8 triangles; press each slightly to enlarge.  Spread 1 Tbsp Nuetella evenly over each triangle.  Sprinkle each with 1 Tbsp toffee bits and 1 Tbsp pecans.  Press in slightly.

Roll up the crescent rolls.  Place on ungreased cookie sheet and curve into crescent shapes.

Bake 12 to 17 minutes or until deep golden brown.  Remove from cookie sheet; cool 5 minutes.  If desired add additional Nutella to top of each roll.

ENJOY!

HOMEMADE PEPPERMINT MARSHMALLOWS

I made these for Christmas gifts this year, and they were so good!  

HOMEMADE PEPPERMINT MARSHMALLOWS

3 1/2 packets unflavored Gelatin (=25 grams or 2 tablespoons + 2 1/2 teaspoons)
1 cup Water divided
2 cups Granulated Sugar
1/2 cup Light Corn Syrup
1/4 teaspoon Salt
2 large Egg Whites
1 tablespoon Vanilla 

1 teaspoon pure Peppermint Extract
Canola Cooking Spray
Powdered Sugar for dusting pan
1 cup Powdered Sugar
2 ounces Peppermint Sticks (Candy Canes) – about 6-8 medium sized candy canes

Have a stand mixer handy & start with a very clean mixer bowl. In a medium sized heat safe bowl – soak gelatin in 1/2 of the water, give a quick stir. Let sit for about 10 minutes until it has bloomed & thickened. Prepare pan – spray a 9×13 inch baking dish with canola spray.  Sift some powdered sugar on the bottom & edges. Crush candy canes in food processor until a fine powder is achieved. Add powdered sugar & mix again. Transfer to a covered container & set aside. 

Whip the egg whites to stiff peaks in stand mixer. Transfer to another bowl & put in the fridge while the sugar syrup reaches the correct temperature. Clean the mixer bowl.

Add water, sugar & corn syrup to a medium saucepan. Stir until just dissolved over low heat. Raise the temperature to medium high heat until the mixture reaches 240˚F. (not longer) Keep a candy thermometer in the pan to properly gauge temperature. If there are any sugar crystals at the edge of the pan swipe with a damp brush. This mixture will boil for about 12 minutes before it reaches the proper temperature.

Put bloomed gelatin in mixer bowl, stir in hot sugar mixture until gelatin dissolves. Start on low speed to mix then mix at high speed for about 6 minutes until mixture is white, creamy & has tripled in volume. Add egg whites, vanilla & peppermint. Beat until just combined.

Spray a spatula with cooking spray & gently scoop the marshmallow mix into the prepared pan. Add dots of bright red food coloring to the top of the marshmallow mix & swirl in with a skinny knife or chopstick. Flatten the top with oiled spatula if desired. Sift 1/4 cup of the candy cane powdered sugar over the top of the marshmallows.

Let sit for at least 3 hours to overnight. Sprinkle some candy cane powdered sugar on a cutting board. Gently run a knife around the edges of the marshmallow pan to loosen it. Carefully flip the pan onto the cutting board, loosening the marshmallows with your fingers until it releases & drops down. Spray a pizza cutter or sharp knife with cooking spray  & cut marshmallows into desired shapes and sizes. Coat marshmallows with candy cane powdered sugar.

Not a fan of peppermint? Add another flavored extract. Coconut, orange, coffee, cinnamon, chocolate, etc would all make great marshmallow flavors.

Store marshmallows at a cool room temperature in an airtight container for about one weeks.

Enjoy!

PEPPERMINT MARSHMALLOW HOT COCOA MIX

Peppermint Marshmallows

Mason Jars

Chocolate Chips

Hot Cocoa Mix 

Ribon

Candy Cane

Layer hot cocoa mix, chocolate chips and marshmallows in a mason jar.  

Tie with ribbon of your choice and a candy cane.

So Cute!!!

MRS. CARPENTER'S CHOCOLATE CHOCOLATE CHIP COOKIES

These cookies instantly bring me back to high school, sitting in my best friend's living room eating her mom's chocolate chip cookies, talking about the extreme drama of our high school lives.  

MRS. CARPENTER'S CHOCOLATE CHOCOLATE CHIP COOKIES

1 1/3 cup all-purpose flour

1/2 cup unsweetened cocoa

3/4 tsp baking soda

1/4 tsp salt

8 oz unsalted butter, at room temperature, cut into cubes

1 cup light brown sugar

3/4 cup granulated sugar

2 large eggs

1 1/2 tsp vanilla extract

1 1/2 oz bittersweet chocolate, melted

2 cups (1/2 lb) coarsely chopped pecans or walnuts

1 3/4 cup semi-sweet chocolate chips

Sift together flour, cocoa, baking soda and salt.  Set aside.

In a large bowl, softened the butter on medium speed.  Raising the speed, beat the butter.  Add the brown sugar and granulated sugar; raise the speed to high when the sugar is incorporated.  Continue to mix until fluffy.  Lower the speed to medium, add the eggs one at a time, and the vanilla.  Scrape in melted chocolate and beat until combined.  Turn speed to low and gradually add in the flour mixture and beat just until combined.  If the dough is soft, wrap in plastic wrap and refrigerate for 1 to 2 hours until firm. 

Position rack in center of oven and preheat to 350. 

Using a small ice cream scoop, form small balls (2 Tbsp each) and place 2 inches apart.  Bake until slightly firm to the touch - about 15 minutes, reversing from to back after 7 minutes.   

ENJOY!

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

 

CAPPUCCINO CHOCOLATE SWIRL CHEESECAKE BARS

24 Oreo Cookies, finely crushed (about 2 cups)

3 Tbsp.  butter, melted

1 Tbsp. Instant Coffee

1/4 tsp.  ground cinnamon

1/4 cup boiling water

4 pkg.  (8 oz. each) Cream Cheese, softened

1 cup sugar

1 cup Sour Cream

4 eggs

2 squares Semi-Sweet Chocolate, melted, cooled

Heat oven to 325°F.

Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix cookie crumbs and butter; press onto bottom of prepared pan.
 
Add coffee and cinnamon to boiling water; stir until coffee granules are dissolved. Cool slightly. Beat cream cheese and sugar in large bowl with mixer until well blended. Add coffee and sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
 
Remove 1 cup batter; pour remaining batter over crust. Stir chocolate into reserved batter. Drop by tablespoonfuls over batter in pan; swirl gently with knife.
 
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours.

WALNUT CHOCOLATE CHIP COOKIES

WALNUT CHOCOLATE CHIP COOKIES

3 1/4 cups flour

1 tsp baking soda

3/4 tsp salt

1 1/3 cups butter, softened

1 1/4 cups granulated sugar

1 cup firmly packed light brown sugar

2 eggs

4 tsp. vanilla extract

1 pkg (12 oz.) semi-sweet chocolate chips

1 cup coarsely chopped walnuts

Mix flour, baking soda and salt in medium bowl.  Set aside.

Beat butter and sugars in large bowl iwth electric mixer on medium speed until light and fluffy.  Add eggs and vanilla; mix well.

Gradually beat in flour mixture on low speed until well mixed.

Stir in chocolate chips and walnuts.

Drop by rounded tablespoons about 2 inches apart on ungreased baking sheets.

Bake in preheated 375 degree oven 8 to 10 minutes, or until lightly browned.  Cool on baking shets for 1 minute.  Remove to wire rack, cool completely.  

NUTELLA PUPPY CHOW

NUTELLA PUPPY CHOW

1 jar (13 ounces) Nutella
6 tablespoons of unsalted butter (but don’t put the butter away you might need more!)
6 ounces semisweet chocolate chips (about half a bag that you would get in the baking aisle at a grocery store)
1 box Crispex or Chex cereal
Powdered Sugar

Separate the box of cereal evenly-ish into two 1-gallon storage bags.

In a medium saucepan, melt the Nutella, butter, chocolate chips over medium-low heat, stirring occasionally. (Make sure medium-low heat! You might be tempted to crank up the stove so that it will melt faster, but the chocolate will burn. I had mine at medium-high heat [bad!] and instead of turning nice and melty, the mixture clumped up into the consistency of play-doh. If this happens, you can add more butter [2-4 tablespoons], so that the mixture will thin out a little bit. Think… molten lava-like.)

Pour the melted mixture into the storage bags with the cereal. Zip up the bag real nice and tight, then gently “tumble” the bag to mix the cereal and chocolate mixture. This is where having a good melted mixture consistency helps out. For some reason my friends freak out when the Puppy Chow is clumped together in chunks, but hey guys, that’s where all the goodness is! You’ll need to kind of massage the bag to make sure all the cereal pieces get coated with chocolate and so that you can break down those “unwanted” goodness chunks (or just leave some chunks in… you can always pick those out and keep them for yourself…).

After about 5 minutes (Still kinda warm. Not hot. Not ice cold.) put a good amount of powdered sugar in there and “tumble” the bag again to get each piece nice and covered.

Open it up. Doesn’t look as nice as you’d like? Add more powdered sugar and repeat until JUST RIGHT.

Then ENJOY!

HELLO DOLLY BARS

 

HELLO DOLLY BARS

Graham Cracker Crust (usually calls for sugar and butter as well)

1 Can Sweetened Condensed Milk (low fat or regular)

Chocolate Chips, about 1 cup

Pecans, Chopped, about 1 cup

Coconut, about 1/2 cup

Preheat the oven to 350.  

Mix the graham cracker crust and press on the bottom of a 9 X 19 or 8 X 8 pan (the smaller pan will give you less bars but each will be thicker.)

Top with the entire can of sweetened condensed milk, spreading evenly over the crust.

On top of that add the chocolate chips, pecans and coconut evenly, using more or less of each to taste.

Bake for 30-45 minutes, or until the chocolate is melted and the crust is golden brown.

Once cooled, cut into bars and serve.

HERSHEY'S CHOCOLATE CAKE

HERSHEY'S CHOCOLATE CAKE

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY'S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:

ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. 

"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING

1/2 cup (1 stick) butter or margarine
2/3 cup HERSHEY'S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract


Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

TEA CAKES WITH EARL GREY ICING

OH MY GOODNESS!  I am a sucker for all tea foods.  Throw in a chocolate cake and what could be bad about that!?

TEA CAKES WITH EARL GREY ICING

For the Cupcakes:

6 ounces bittersweet chocolate, chopped

2 sticks unsalted butter, cut into pieces

1 1/2 cups sugar

3/4 cup cake flour

1/2 teaspoon salt

4 large eggs

1/2 teaspoon vanilla extract

For the Icing:

1 cup sugar

4 large egg whites

1 teaspoon fresh lemon juice

Pinch of salt

2 bags Earl Grey Tea

Make the cupcakes: Preheat the oven to 350 degrees F. Line two 24-cup mini muffin pans with paper liners.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water).

Whisk until smooth, then remove the bowl; keep the water simmering in the saucepan. In another bowl, whisk the sugar, flour and salt; mix into the melted chocolate.

Add the eggs, one at a time, then whisk in the vanilla until smooth.

Divide the batter among the prepared cups, filling each three-quarters of the way. Bake until the cakes spring back when touched, 15 to 18 minutes. Remove from the pans and cool on a rack.

Meanwhile, make the icing: Whisk the sugar, egg whites, lemon juice and salt by hand in the bowl of a stand mixer.

Empty the tea bags and add the loose tea to the bowl, then set the bowl over the saucepan of simmering water and whisk until the mixture is hot and the sugar dissolves, about 2 minutes.

Transfer the bowl to the stand mixer and beat with the whisk attachment on medium-high speed until the mixture holds stiff peaks, about 5 minutes.

Transfer to a large resealable plastic bag, snip the corner and pipe the icing onto the cupcakes.

Source: Food Network

CANNOLI

CANNOLI

1 lb whole milk ricotta cheese
6 Tbsp confectioners sugar (or more if you like it sweeter)
1/2 tsp vanilla
cinnamon to taste
Optional - Orange rind
16 cannoli shells
Optional - Chocolate chips


Mix filling (first 4 ingredients, and orange rind if using) all together until well blended.  Put the filling in a piping bag, or a large zip-lock and cut the end to create a piping bag.  Fill the cannoli shells from each end.  Add chocolate chips to ends.

If not serving right away, store the filling in the refrigerator and fill the shells right before youserve the dessert.  Shells will become soggy if filled too early.

CAKE BALLS

This is a recipe that I love because it is so versatile and can be made ahead (and is even better if it has some time to sit in the freezer.)  You can use any type of cake and frosting, any type of chocolate, and any topping to make dozens of different cake balls!

CAKE BALLS

1 box cake mix

1  tub prepared frosting mix

Chocolate

Make the box cake mix as directed.  Let the cake cool.  Crumble up the cake completely and add in 3-6 Tbsp of icing.  Mash the cake together (it will be like putty but you have to mash all of it together with no crumbs.)  Roll out small balls about 1 inch each.  

If you have time, put in the freezer for at least an hour (or even up to a few weeks.)  You can skip this step and they will be just as delicious, but not quite as pretty.

melt the chocolate in a double boiler.  Dip the cake balls (do not thaw before dipping.)  Place the balls on wax paper to cool. You can top with a topping or drizzle chocolate over the top, or just leave plain.

You can put these back in the freezer for up for to a few days, or you can eat as soon as they cool.

OPTIONS:

• Devils food cake mix, chocolate frosting, milk chocolate coating, dark chocolate drizzle
• Red velvet cake mix, cream cheese frosting, white almond bark coating, red sprinkles
• Lemon cake mix, cream cheese frosting, white chocolate coating (with lemon zest mixed in), lemon zest or yellow sprinkles
• Fun-fetti cake mix, vanilla frosting, almond bark coating, multi-colored sprinkles
• Spice cake mix, cream cheese frosting, almond bark coating
• AND SO MANY MORE....

ALMOND ROCA

ALMOND ROCA

1 cup sugar
1/4 cup water
1/2 cup slivered almonds
1 Tbsp light corn syrup
1 cup butter
8 oz (1 1/3 cups) semi-sweet chocolate chips
1/4 cup  chopped almonds

Melt the chocolate in a double boiler.  Set aside.  In a heavy saucepan, combine sugar, water, slivered almonds, corn syrup and butter.  Bring mixture to a boil, stirring constantly until it reaches 300 - 310 on a candy thermometer (almonds will look slightly toasted.)   Pour onto a greased baking sheet and quickly spread thin to reach all corners.  Spread the melted chocolate over the roca.  Sprinkle chopped almonds over the top and cool completely.  Refrigerate for at least an hour.  Break into pieces.

Source: Lauren Hampton

MEMA'S CHOCOLATE CHIP BUNDT CAKE

MEMA'S CHOCOLATE CHIP BUNDT CAKE

1 box Duncan Hines Yellow Butter Cake (other brands will NOT turn out the same)

1 small tub sour cream

1 small box chocolate instant pudding mix

4 eggs

1 tub traditional chocolate icing

Mix all ingredients together.  Coat a bundt pan with butter and flour.  Pour the batter in the bundt pan and bake at 350 degrees for one hour, or until a toothpick entered into the center of the cake comes out clean.

Cool on a wire rack completely.  Turn onto a platter.

Coat the cake with the icing.  I put the icing in my kitchen aid mixer for 2-3 minutes.  This incorporates air into icing and makes it go a lot farther and tastes a little lighter.

DECADENT CHOCOLATE MOUSSE CAKE

OK - It's no surprise that I adore chocolate.... all sweets really.  But there is just something about chocolate that gives comfort (maybe it's the emotional girl in me that needs the chocolate fix every now and then.)  So when I come across a recipe that begins with "Dark Chocolate Ganache" I get sucked in instantly - I don't care what else is in it.  Though I try and try to be good and eat right and work out (and avoid the sweets sitting in the office kitchen,) I realize that nothing is worth giving up decadent desserts like this.  I cannot wait to make this - perhaps this will be saved to make and enjoy with my friend Lauren the next time she is in town... she loves chocolate too...

DECADENT CHOCOLATE MOUSSE CAKE (from fresh new england)

I. Dark Chocolate Ganache

1 cup heavy cream

2 tsp. corn syrup

1 tb. butter

12 oz. bittersweet chocolate

1/2 cup of crushed chocolate cookies, your choice

Combine cream and corn syrup in a small saucepan and bring to boil.

Pour over chocolate and stir.

Let sit for 2 minutes. Add butter and stir.

Pour half of the ganache into a bowl and mix with the crushed cookies.

Pour the ganache/ cookie mixture into a bottomless rectangular mold on a silpat lined tray, spread out evenly and refrigerate until firm. Save the other half for the mousse recipe below.

II. Pate a Bombe 

8 oz. sugar 
2 oz.corn syrup 
4 oz. water 
3 oz. egg yolks 

Cook the sugar, corn syrup and water to 240 degrees Farenheit. In the meantime, whip the yolks until they turn fluffy and pale. Slowly add the cooked sugar to the yolks and continue beating until the bowl has cooled. This may take about 10 minutes. This mixture can also be made in advance and stored in the refrigerator. To bring to mixture back to working temperature defrost in microwave for about 5 seconds. Leftover will keep for several weeks and can be used in additional mousse desserts. 

III. Dark Chocolate Mousse 

Remaining chocolate ganache, warm and melted.

3 oz. pate a bombe

2 sheets gelatin soaked in cold water

1 3/4 c cream whipped into stiff peaks

Rigorously stir 3 oz. of the bombe into the remaining melted ganache until thoroughly incorporated and set aside.

Use hands to gently squeeze the water out of the softened gelatin. Place in tiny dish and microwave for about 7 seconds until just melted.

Slowly add melted gelatin to the warm mousse/bombe mixture stirring very rigorously with each addition. Use a metal spoon. You need to do this so that the gelatin does not get stringy in the mousse mixture. When done give the mixture the once over with a whisk until perfectly smooth.

Add 1/2 cup of whipped cream to mousse/bombe/gelatin mixture and stir well. Return to whipped cream bowl and push the whipped cream off to the side leaving a space at the edge of the bowl. Pour the chocolate mixture into the space and gently fold the chocolate into the whipped cream until no streaks remain.

III. Milk Chocolate Mousse

The recipe is the same for the Dark Chocolate Ganache and Mousse. Simply substitute good quality milk chocolate.

IV. Chocolate glaze

2/3 cup heavy cream

• 4 ounces bittersweet chocolate, finely chopped
• 1 tablespoon corn syrup
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• Heat cream in a small saucepan over medium heat. Place chocolate and corn syrup in a small bowl. Pour hot cream over chocolate mixture, and stir until smooth. Use immediately.

V. Assemble the cake. On top of the now firm bittersweet ganache add a layer of milk chocolate mousse. Chill until set. Add a layer of dark chocolate mousse. Chill until set. Add a layer of milk chocolate mousse. Chill until set. Carefully remove the mold. Glaze with chocolate. Garnish with dark chocolate shavings and cut into rectangles.

MASCARPONE NUTELLA CUPS

A never-fail dessert at any party or shower.  And takes about 5 minutes to make!

MASCARPONE NUTELLA CUPS

3 packages of phyllo cups - pre-made and pre-baked (freezer section)
1 small tub mascarpone cheese
1 small jar of Nutella
raspberries
Optional - chopped up hazlenuts

Mix the Nutella and Mascarpone together.  (Let them sit at room temp for 10 minutes after taking out of the refrigerator.)

Put the mixture in a piping bag or large zip-lock.  Pipe the filling into the phyllo cups and top with a raspberry and top with chopped hazlenuts.

CHOCOLATE TRIFLE

CHOCOLATE TRIFLE

Box chocolate cake mix
Large box of chocolate pudding
1 tub of cool whip, light
Heath bar crumbles
Kahlua

Make the cake in a 9 X 13 pan as directed on the box.  After you pull it out of the oven, pierce the cake all over and pour kahlua on top and allow it to soak into the cake. (YUM)

Make the pudding as directed and let it set and cool.

After the cake has cooled, cut into 1-inch cubes.  Layer half of the cake on the bottom of a trifle bowl.  Layer half of the chocolate pudding on top of the cake, and half of the cool whip on top of the pudding. Top with plenty of heath bar crumbles.  Repeat.

Best when served chilled, and even better the next day.  Can also make individual servings.

MOM ROBERTSON'S CHOCOLATE SHEATH CAKE

My great-grandmother used to make this chocolate sheath cake, and it is amazing. I have been craving chocolate all day, so instead of actually getting some, Ill just drool over this recipe....

MOM ROBERTSON'S CHOCOLATE SHEATH CAKE

Cake:

2 C. Flour

2 C. Sugar

1 stick butter

3 heaping tablespoons cocoa

1 C. water

2 eggs

½ C. buttermilk (can substitue regular milk with a splash of white vinegar)

1 tsp soda

½ TBSP salt

1 TBSP vanilla

Sift flour & sugar together. In a saucepan, melt butter, cocoa, and water together. Bring to a boil. Pour over flour mixture. Add eggs, buttermilk (to which 1 tsp soda has been added,) salt and vanilla and mix well.

Bake in greased 13 X 9 in. pan @ 350 degrees. Test after 30 minutes to see if it's done.

During the last 5 minutes in the oven prepare the frosting:
1 stick butter, melted

3 TBSP cocoa

6 TBSP milk

1 TBSP vanilla

½ C. pecans

1 Box powdered Sugar

Stir butter, cocoa and milk to combine. Add vanilla , pecans, and powdered sugar. Pour over cake while hot.

Try not to eat the entire cake alone....